Chef de partie

A chef de partie, station chef, or line cook[1] is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants.

Chef de partie

C. W. van Dusschoten, a chef de partie (1966)
Occupation
Names	Station chef, line chef
Occupation type	Profession
Activity sectors	Single department

In most kitchens, however, the chef de partie is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "first cook", then "second cook", and continuing if needed by the establishment.

Station-chef titles

Station-chef titles that are part of the brigade system include:[2]

English	French	IPA	Description
Sauté chef	saucier	[sosje]	Responsible for all sautéed items and their sauce. This is usually the highest stratified position of all the stations.
Fish chef	poissonnier	[pwasoɲe]	Prepares fish dishes and often does all fish butchering as well as appropriate sauces. This station may be combined with the saucier position.
Roast chef	rôtisseur	[ʁotisœʁ]	Prepares roasted and braised meats and their appropriate sauce.
Grill chef	grillardin	[ɡʁijaʁdɛ̃]	Prepares all grilled foods; this position may be combined with the rotisseur.
Fry chef	friturier	[fʁityʁje]	Prepares all fried items; this position may be combined with the rotisseur position.
Vegetable chef	entremetier	[ɑ̃tʁəmetje]	Prepares hot appetizers and often prepares the soups, vegetables, pastas and starches. In smaller establishments, this station may also cover those tasks performed by the potager and legumier.
	Potager		Prepares soups in a full brigade system. In smaller establishments, this station may be handled by the entremetier.
	Legumier		Prepares vegetables in a full brigade system. In smaller establishments, this station may be handled by the entremetier.
Roundsman	tournant	[tuʁnɑ̃]	Also referred to as a swing cook, fills in as needed on stations in the kitchen.
Pantry chef	garde manger	[ɡaʁd mɑ̃ʒe]	Responsible for preparing cold foods including salads, cold appetizers, pâtés and other charcuterie items.
Butcher	boucher	[buʃe]	Butchers meats, poultry, and sometimes fish. May also be responsible for breading meats and fish.
Pastry chef	pâtissier	[patisje]	Makes baked goods such as pastries, cakes, breads and desserts. In larger establishments, the pastry chef often supervises a separate team in their own kitchen.

See also

•  Food portal

References

1. Sophie Brickman (September 12, 2010). "How French Laundry's chefs reach for the stars". San Francisco Chronicle.
2. McBride (2006). pp. 8–9.